study of the neurophysiological response to foodstuffs

Conditions: Healthy Nutrition

Summary: the goal of this clinical trial is to investigate the effect of perception of sensory attributes of different foodstuffs on physiological and neurophysiological response in health adults. the main aims are: * to evaluate the effect of sensory perception of foodstuffs on brain activity using eeg technique; * to evaluate the effect of food sensory perception on cardiovascular activity using egg; * to evaluate the effect of food sensory perception on facial mimicry via video analysis and eye tracking; * to evaluate the effect of food sensory perception on electrodermal activity using galvanic skin response. participants will perform a sensory attribute perception analysis of 5 different solutions representing basic flavours. during the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. between analyzing the various solutions, participants will rinse their mouth with water. simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

participation in the study of the neurophysiological response to foodstuffs in university students with the aim of investigating the effect of the perception of the sensory attributes of different foodstuffs on the physiological and neurophysiological response of healthy university students, which consists of the following participation: completion of a survey with the aim of finding out the participant's family history in terms of pathologies and/or allergies/intolerances, gender, age, medication, smoking habits and lifestyles, anthropometric data. participants will carry out an analysis of the perception of sensory attributes of 5 different solutions representing basic flavours. during the analysis of sensory attributes, the participants will have to pass the solutions over the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. between analysing the various solutions, participants will rinse their mouths out with water. simultaneously with the analysis of sensory attributes, each participant will undergo an assessment of brain activity and physiological activity using the following non-invasive methods: electroencephalography technique, which consists of monitoring brain electrical activity using a cap with electrodes on the head. the electrocardiography technique, which consists of monitoring cardiac electrical activity by placing 3 electrodes on the forearm. facial mimicry via video analysis and eye tracking, which consists of monitoring facial mimicry by recording test videos for each participant. the participant will be recorded throughout the experiment. electrodermal activity using the galvanic response of the skin, where the participant will place their index finger and middle finger on a sensor for analysis. the evaluation of brain activity, which includes all the techniques described above, lasts a maximum of one hour.

Eligibility criteria:
inclusion criteria: * healthy adults * agree to take part in the study * aged between 18 and 25 exclusion criteria: * participants with cardiovascular, neurological or psychiatric conditions * participants with food allergies or intolerances * participants with disability that does not allow them to fully utilise their sense of taste (ageusia) and smell (anosmia).

Keywords: sensory perception physiological response neurophysiological response basic flavour